Delicious Apricot Tagine: A Simple, Flavorful Dish

Apricot tagine is a North African dish that can be cooked with chicken or lamb. The dish is cooked in a tagine, a clay pot with a distinctive conical lid, though a Dutch oven or heavy-bottomed saucepan can be used as a substitute. The meat is coated in a mixture of warm spices, such as cinnamon, ginger, turmeric, and black pepper, and slow-cooked with dried apricots, onions, and garlic. The apricots are plumped in a honey and cinnamon syrup and served alongside the meat. The dish is often garnished with fried almonds or sesame seeds.

Choosing your ingredients

The key to a delicious apricot tagine is in the ingredients you choose. Here are some tips to help you select the best ingredients for your dish:

Meat

For your tagine, you can choose between chicken or lamb. If you opt for chicken, you can use a whole chicken cut into pieces, or chicken thighs or legs. Chicken breasts can also be used, but they may become dry during the slow cooking process, so it is advisable to use bone-in and skin-on chicken pieces to retain moisture and flavour.

If you prefer lamb, opt for boneless cuts like lamb shoulder or leg, which are ideal for slow cooking and will become tender and buttery. You can also use lamb stew meat or even goat meat for a more exotic option.

Apricots

Dried apricots are the typical choice for tagines, as they hold their shape and texture during cooking. Look for dried Turkish apricots, which are known for their sweetness. You can also use fresh apricots if they are in season, but be aware that they will cook down more quickly and may not hold their shape as well.

Spices

Spices are essential to a flavourful tagine, and you can adjust the amounts and types of spices to suit your taste preferences. Here are some common spices used in apricot tagines:

• Cinnamon: Use cinnamon sticks or ground cinnamon to add a warm, sweet flavour.
• Ginger: Fresh grated ginger or ginger paste will add a zesty kick to your dish.
• Turmeric: This spice adds colour and a subtle earthy flavour.
• Saffron: Saffron is expensive but adds a unique flavour and beautiful golden colour to your tagine.
• Coriander: Ground coriander seeds enhance the flavour of the dish without being overpowering.
• Cumin: Cumin adds depth and warmth to the tagine.
• Ras el Hanout: This Moroccan spice blend is optional but adds a floral and spicy touch.
• Black Pepper: Use freshly ground black pepper for the best flavour.

Other Ingredients

• Onions: Grated or chopped onions form the base of your tagine and provide sweetness and flavour.
• Garlic: Minced or pressed garlic enhances the aroma and flavour of the dish.
• Honey: Honey adds a touch of sweetness to balance the spices and apricots.
• Nuts: Almonds, pistachios, or other nuts provide a crunchy contrast to the tender meat and apricots.
• Vegetables: Carrots, tomatoes, and potatoes are common additions, but you can also experiment with bell peppers, zucchini, or eggplant.
• Broth: Chicken or vegetable broth adds flavour and moisture to the dish.
• Oil: Olive oil or ghee (clarified butter) is used for sautéing the ingredients and creating a rich sauce.
• Accompaniments: Traditionally, tagines are served with couscous, but you can also offer rice, quinoa, or crusty bread to soak up the delicious sauce.

Preparing your tagine

Firstly, gather and prepare your ingredients. You will need: chicken, dried apricots, spices (such as cinnamon, ginger, turmeric, black pepper, saffron, and coriander), olive oil, butter, onions, garlic, honey, and almonds. You may also want to include some vegetables, such as carrots or red onions, and fresh herbs like cilantro or parsley.

Next, combine your spices in a large bowl and add the chicken pieces, tossing to coat them evenly. You can also add some olive oil to this mixture to help the spices stick to the chicken.

Now, heat some butter and olive oil in the base of your tagine (or a Dutch oven/heavy-bottomed pot) over medium-low to medium-high heat. Add the onions, garlic, and cinnamon stick, cooking until the onions are soft. You can also add some grated carrot at this stage for extra flavour and texture.

Then, add the seasoned chicken pieces, placing them meat-side down in a single layer on top of the onions. You can now add some fresh herbs, such as cilantro or parsley, for extra flavour. Pour in your choice of liquid—this could be chicken broth, water, or a combination of the two—ensuring it covers the chicken by about an inch.

Cover your tagine and leave the liquids to reach a simmer. Once simmering, cook the chicken undisturbed for around an hour. After this, carefully turn over the chicken pieces and continue to simmer for another 30 minutes to an hour, until the chicken is cooked and the liquids have reduced and thickened.

While the chicken is cooking, prepare your apricots by covering them with water and simmering over medium heat until they are tender. Drain the apricots and return them to the pot, adding honey (or sugar) and ground cinnamon. Simmer gently until the apricots are sitting in a thick syrup.

Finally, discard the herbs and cinnamon stick from the tagine. Arrange the chicken on a serving platter (or leave it in the base of the tagine) and spoon the apricots and syrup over and around the chicken. If desired, garnish with fried almonds or sesame seeds.

Your apricot chicken tagine is now ready to serve!

Cooking the apricots

Apricots are a key ingredient in a tagine, adding a burst of sweetness to the savoury dish. You can use either dried or fresh apricots, depending on your preference and what is available to you.

If you are using dried apricots, you will need to plump them up by simmering them in a syrup. To do this, first bring honey, water, and cinnamon sticks to a boil in a saucepan. Then, add your dried apricots and simmer until they are tender. Finally, continue to simmer until the liquid has reduced to a glaze.

If you are using fresh apricots, you will need to cook them separately in a small pot of water. Bring the water to a simmer and add the apricots, cooking them until they are tender enough to pinch in half with your fingers. Drain the apricots and return them to the pot. Then, add sugar or honey, ground cinnamon, and a small amount of the tagine's cooking liquid. Simmer the apricots until they are sitting in a thick syrup.

Once your apricots are ready, you can add them to your tagine. Simply stir them into the tagine along with any other desired ingredients, such as almonds or sesame seeds, and serve.

Browning the meat

Firstly, heat some butter and/or oil in the base of your tagine, Dutch oven, or skillet. Use medium to medium-high heat. If using butter, make sure it is hot but not smoking.

Next, add the meat to the pot. For chicken, place the pieces skin-side down in a single layer. For lamb, add the cubed meat and stir to coat it with the butter/oil.

If you are cooking chicken, leave it to brown for 8-12 minutes, turning over once. For lamb, sauté for 3-4 minutes, stirring to ensure even browning.

Once the meat is browned, transfer it to a plate and set it aside. If you are browning chicken, you may need to do this in batches to avoid crowding the pan.

If there are any spices left in the bowl that you used to coat the meat, add them to the pot now.

At this point, you can add your other ingredients, such as onions, garlic, and carrots, and continue with the recipe as instructed.

Simmering the tagine

Once you've prepared your ingredients and heated your cooking vessel, it's time to simmer the tagine. This step is crucial to developing the deep flavours and tender textures that characterise this Moroccan dish. Here's a guide to help you through the process:

Step 1: Combine Ingredients and Simmer

Place the seasoned chicken in your tagine or heavy-bottomed pot, adding enough liquid (water, chicken stock, etc.) to cover the meat. Bring the liquid to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it cook undisturbed for about an hour. This prolonged simmering allows the chicken to cook evenly and absorb the flavours of the spices, onions, garlic, and broth.

Step 2: Turn the Chicken and Continue Simmering

After the initial simmer, carefully turn over the chicken pieces so that they are meat-side up. Cover the pot again and continue simmering. This step ensures even cooking and helps develop a rich broth. Simmer for another 30 minutes to an hour, until the chicken is cooked through and the liquids have reduced, creating a thick and flavourful sauce.

Step 3: Prepare the Apricots

While the chicken is simmering, prepare the apricots by placing them in a separate pot and covering them with water. Simmer the apricots over medium heat until they are tender and can be easily pinched in half. This process adds moisture to the dried fruit and infuses them with a subtle sweetness. Drain the apricots and return them to the pot.

Step 4: Create a Syrup

To the pot of apricots, add your choice of sweetener (honey or sugar) along with some of the reserved cooking liquid from the chicken. Simmer this mixture gently until the apricots are bathed in a thick, fragrant syrup. The syrup adds a luscious glaze to the dish and complements the savoury notes of the tagine.

Step 5: Final Assembly and Garnish

Once the chicken is cooked through and the apricot syrup is ready, it's time to bring the dish together. Discard any large herb sprigs and cinnamon sticks from the tagine. Arrange the chicken on a serving platter or leave it in the base of the cooking vessel. Spoon the apricots and syrup over and around the chicken. For an extra touch of texture and flavour, garnish with fried almonds or sesame seeds.

Remember, these steps are a guide, and you can adjust cooking times and add your own creative touches. Tagines are versatile and forgiving, so feel free to experiment with ingredients and spices to make the dish your own.

Frequently asked questions